creole daube glace'

Categories: Cajun/creol; Beef
Yield: 8 servings

Measure	Ingredient
20 eaches	Small green stuffed olives
½ tablespoon	Tabasco
1 cup	Finely shredded roast-beef
2 cups	Beef broth (13 1/2 oz )
2 packs	Unflavored gelatin
5 eaches	Green onions, minced
2 tablespoons	Minced parsley
3 eaches	Cloves garlic, minced
1 tablespoon	Worchestershire sauce

1. Slice olives and arrange in bottom of a 6-cup mold. 2. Carefully sprinkle Beef over olives. 3. In large bowl, mix gelatim adn ½ cup of the Beef broth. 4. Heat remaining broth to bOiling; add to gelatin mixture andn stir until gelatin is completely dissolved. 5. Add remaining ingredients; mix well. 6. Chill just untill mixuture is conssitency of unbeaten Egg whites, then pour over olives and meat in mold. 7. Chill until firm; ummold to serve.